Enmaru - Plaza Indonesia - Jakarta

7/31/2014 Soya Yanagawa 0 Comments

Located at the 46th Floor The Plaza Office Tower, Plaza Indonesia, ENMARU will pampering us with their wonderful sake, beautiful delicacies and jaw dropping view. With Izakaya dining style, customers will be indulged with the city view in the heart of Jakarta.

ENMARU is one of the three high end restaurants that PT Intercontinental Culinary and PT Mugi Rekso Abadi made at the Altitude. Beside ENMARU, there is GAIA, which serves the finest classic North Italian cuisine and Salt Grill, a Luke Mangan’s modern Australian eatery which draws on a number of cultures to create simple signature dishes with natural ingredients.

Izakayas are essentially Japanese taverns. It was called Izakaya dining style, because it was meant for a place that will pamper you after  long day of work. Izakaya is a compound word consisting of "i" (to stay) and "sakaya" (sake shop), indicating that izakaya originated from sake shops that allowed customers to sit on the premises to drink; so traditionally this was a place where you could sit and drink on the premises. Nowadays, on izakayas you can order food and drink and hang out with friends.

Once you put your feet on ENMARU, you will notice that this place was outstandingly beautiful. I really love the idea to combine wood and stone as their elements on their environment. You can feel the warmth and the calm atmosphere. They successfully brings the natural elements into their modern and lively ambiance set. You can find awesome murals on their walls and get hypnotized with the indulging atmosphere. 

I really love their attention to details, they successfully kick it up a notch. From their laser cut panels through their undeniable beautiful trinkets, ENMARU's calm, relaxing and indulging atmosphere were really attached to the skin.

Oh, for you who want to dine there with a little bit of private, you can asked them to put you on one of their private rooms.


Takashi Tomie, is the ENMARU's executive chef. This young and cool looking chef have a very wonderful hands that will serve us with the freshest ingredients and undoubtedly skillful presentation. His fresh ideas will make your dining experience at ENMARU will be one of your memorable and unforgettable experience. His geniously out boundaries creativity proved when he generously served us some of his dishes that beautifully made and presented.

For your information, now, ENMARU will serve us a "Weekend Brunch at 46th", it was an ala carte with an "All You Can Eat" concept that only available on Saturday & Sunday. 


Valid from 11am until 3pm
Offer is valid for each person on the same table
IDR 320,000++ per person
IDF 350,000++ per person (including a free flow of iced or hot ocha)
IDR 100,000++ per person for children, 4 – 10 years old
Toddler (0-3 years old) will not be charged

On ENMARU's Weekend Brunch at 46th, you can choose their diverse all you can eat menus from appetizers through desserts. Well, here is their menu:


- Maguro Cream Cheese Wasabi Ae -
Chopped Tuna mixed with cream cheese and wasabi dressing

- Wakame Salad -
Seaweed salad

- Tofu Salad -
Mixed Vegetables salad topped with cold tofu, seaweed and 
deep fried baby sardines with sesame dressing.

- Tataki Salad -
Seared Wagyu Tenderloin with mixed salad and spicy Japanese citrus sauce

- Avocado Kimchee Shiokobu Ae -
Mixed Avocado with Kimchee and Salt Kept

- Chawanmushi -
Steamed egg custard

- Foie Gras Chawanmushi -
Steamed Egg Custard with Foei Grass

- Zensai 5 kind moriawase -
Chef Selection assorted 5 kinds of Japanese Appetizer

- Dashimaki Tamago -
Japanese Omelette

- Edamame -
Boiled soybean

- Gyusuji Nikomi -
Trimmed beef stew with miso paste

- Tori Kara Age Oroshi Ponzu -
Deep Fried Chicken with Radish and Ponzu Sauce

- Agedashi Tofu -
Deep Fried Tofu Served with Vegetable in Tempura Sauce


- Aka Dashi -
Japanese Soup Made with Red Miso Paste

- Shiro Dashi -
Japanese Soup Made with White Miso Paste

- Tamago Soup -
Egg Soup

- Kinoko Soup -
Mushroom Soup

- Daikon Potage -
Japanese Radish Potage Cooked with Plum Paste


- Tebasaki -
Grilled Chicken Wing

- Zucchini Miso -
Grilled Zucchini Skewers with Miso Sauce (2pcs)

- Yaki Imo -
Grilled Sweet Potato Skewers (2pcs)

- Eringi -
Grilled Eringi Mushroom

- Tori Momo Negi -
Grilled Chicken Skewers with Chopped Leek (2pcs)

- Tori Momo Spicy Miso -
Grilled Chicken Skewers with Spicy Miso Sauce (2pcs)

- Tori Momo Basil -
Grilled Chicken Skewers with Basil Sauce (2pcs)

- Tsukune Tare -
Grilled Minced Chicken Ball Skewers with Sweet Soy Sauce (2pcs)

- Buta Bara Pineapple -
Grilled Pork Belly and Pineapple (2pcs)


- Sashimi Moriawase -
Assorted 3 Kinds of Sashimi, Salmon, Tuna and Swordfish

- Shake & Maguro Sashimi -
Salmon & Tuna Sashimi

- Tamago Sashimi -

- California Roll -
Cucumber, Avocado and Crabmeat Roll (5pcs)

- Vegetable Roll -
japanese Pickles, Salad and Seasoned Vegetables Roll

- Kappa Roll -
Cucumber Roll

- Tekka Roll -
Tuna Roll

- Oshinko Roll -
Pickled Radish Roll

- Spicy Salmon Roll -
Salmon with Spicy Sauce Roll 

- Spicy Tuna Roll -
 Tuna with Spicy Sauce Roll

- Ika Sumi Roll -
Squid Ink Rolled Rice with Cream Cheese and Deep Fried Chicken Topping (4pcs)

- Nigiri Sushi Moriawase -
Assorted 6 Kinds of Nigiri Sushi, Salmon, Tuna, Squid, Omelette, Boiled Shrimp and Fresh Water Eel

- Shake Nigiri Sushi -
Salmon Sushi

- Maguro Nigiri Sushi -
Tuna Sushi

- Ika Nigiri Sushi -
Squid Sushi

- Tamago Nigiri Sushi -

- Ebi Nigiri Sushi -
Boiled Shrimp Sushi

- Unagi Nigiri Sushi -
Fresh Water Eel Sushi


- Ebi & Yasai Tempura -
Deep Fried Shrimp Tempura & Vegetables Tempura

- Tori Nanban -
Chicken Tempura Served with ENMARU Homemade Taru-Taru Sauce

- Oyako Toji -
Stewed Chicken and Egg

- Beef Teriyaki -
Stir-Fried Wagyu Beef with Vegetables

- Salmon Teriyaki -
Grilled Salmon Dressed with Teriyaki Sauce

- Teriyaki Curry Chicken -
Grilled Chicken with Teriyaki Sauce and Curry

- Buta Kakuni Potato An -
Braised Pork Belly with Soysauce and Sugar, Mashed Potato on Top


- Steam Rice -
Steamed Japanese Rice

- Japanese Soba (Hot/Cold) -
Boiled Soba

- Japanese Udon (Hot/Cold) -
Boiled Udon

- Yaki Onigiri -
Grilled Rice Ball

- Garlic Chahan -
Fried Rice with Garlic

- Tori & Kinoko Zousui -
Japanese Porridge with Chicken and Mushroom

- Yaki Udon -
Fried Noodle

- Salad Ramen -
Cold Ramen with Vegetables and Sweet Chilly Sauce


- Ice Cream -
(Matcha / Kuro Goma / Red bean)
A Choice of Japanese Ice Cream; Japanese Green Tea, Black Sesame, Red Bean

- Ice Cream Zenzai -
(Matcha / Kuro Goma / Red Bean)
Mochi and Red Bean Sauce with a Choice of Ice Cream;
Japanese Green Tea, Black Sesame, Red Bean

- Houjicha Brulee -
Japanese Roasted Green Tea Custard Pudding

- Lemon Sorbet -
Lemon Sorbet

- Mix Fruit -
Assorted Fruit

- Baked Yuzu Cheese Cake -
Baked Japanese Cheese Cake with Yuzu

Or you can see ENMARU's menu here

Foei Grass Chawanmushi
Steamed Egg Custard with Foei Grass

Foei Grass Chawanmushi is ENMARU's signature appetizer. For some people, foei grass that enmaru put on the chawanmushi might be a little bit weird. Infact, a lot of people underestimate this dish when I tell them to try it. But after they try it, they have agreed with me that ENMARU's Foei Grass Chawanmushi is the most delicious chawanmushi that they ever tried.

I am very surprised with its wonderful texture. It was so silky smooth, so you will not find an airy texture on the chawanmushi that often to be seen on its body. The sweet and savory taste from the chawanmushi get along together with the unique texture of foei grass. My most recommended dish at ENMARU. (well, off the records.... I ate 2 that day.. hehe..)

Tataki Salad
Seared Wagyu Tenderloin with mixed salad and spicy Japanese citrus sauce

Look at the marbles at the tenderloin, it shows you that the meat is so tender and juicy. I really love the presentation. Five slices of wagyu tenderloin served along with ENMARU's mixed salad and spicy Japanese citrus sauce. They used a very colorful and astonishing for plating, so it scream for freshness and delicousness. Indeed, the sauce is really refreshing. It has strong citrusy taste and savory taste from the soyu. For me, it was quite refreshing and wonderful choice to start your brunch at ENMARU.

Zenzai 5 Kind Moriawase
Chef's Selection assorted 5 kinds of Japanese Appetizer

I find this appetizer is really indulging. You can taste 5 kinds of Japanese appetizer in one menu. You can find tofu, pickled kyuri, seaweed, potato salad and something fresh in season that has been plated with 5 kind of different plating. ENMARU use a wooden container and use some origami paper to make it into one whole set. All of the appetizers was made from fresh and delicious ingredients. Really unique and indulging.

Gyusuji Nikomi
Trimmed Beef Stew with Miso Stew

For Appetizer, this gyusuji nikomi is quite delish. It has a thick sauce and have a strong broth. The meat was so tenderly sweet and the fragrant is undeniably wonderful. It  has a modest presentation, but it has texture and taste richness.

Maguro Cream Cheese Wasabi Ae
Chopped Tuna mixed with cream cheese and wasabi dressing

Tuna, Cream Cheese, Tuna was punctured by using a skewer. I really love the combination of mild and spongy Tuna meat that collaborate with the moist and fluffy cream cheese textures. The Wasabi dressing complement the tuna and cheese. A very well dish that has been very welled seasoned. Another one my recommendation dish if you went to ENMARU's Brunch.

Aka Dashi
Japanese Soup Made with Red Miso Paste

A simple soup that has been made with mirin, miso paste with seaweed and tofu but has a very rich texture and bold taste of miso. If you need something to warmth your stomach, you have to try this Aka Dashi

Shake & Maguro Sashimi
Salmon & Tuna Sashimi

These 3 kinds of presentation for Salmon & Maguro Sashimi was arranged and served by ENMARU's Executive Chef, Takashi Tomie. He gave us a simple yet elegant sashimi cocktail, gallant and beautiful presentation by using a sumptuous container and cute and adorable container looks like a pond, completed with fish toys and ornaments. All of them were using the fresh and delicious salmon and maguro. So delicious and addicting.

Ika Sumi Roll
Squid Ink Rolled Rice with Cream Cheese and Deep Fried Chicken Topping

This black sushi roll use squid ink on the rice. Squid's ink has distinctive iodine, antioxidants and high iron, but it also has an unique taste. ENMARU use cream cheese and deep-fried chicken for the insertion. So you can taste a diverse taste, texture and deliciousness. It was blend perfectly and complements each other.

Spicy Tuna Roll
Tuna with Spicy Sauce Roll

Tuna roll that covered with togarashi powder was served with ENMARU's spicy sauce and sprinkled with tempura crumbs. Even though it has "spicy" thing on its name, the spicy level was quite low. Indeed the texture was beautiful and rich, so does its taste. If you are fusion sushi lover, this sushi might be suitable for you.

Tori Momo Negi
Grilled Chicken Skewers with chopped leek

First, I really love the sauce. It was sweet savory and really delicious. The chicken was so tender and juicy. Because it was charcoal grilled, so it has moist texture. The leeks has a wonderful fragrant, it was complement the dish and make it irresistible.

Buta Bara Pineapple
Grilled Pork Belly and Pineapple Skewers

For those who loved pork, this Buta Bara Pineapple is one of the recommended dish on charcoal grill menu. Pork meat has its own sweet savory taste, combined with the sweet sour pineapple will make a party on your mouth. It was disturbingly delicious and addicting. The meat itself was perfectly cooked and well seasoned. So it was very tender and juicy.

Salmon Teriyaki
Grilled Salmon with teriyaki sauce

I love the smokey fragrant from the salmon teriyaki when the waitress bring it to our table. The salmon was perfectly cooked. The skin was crisp and the meat was tender. Complemented with the sweet savory taste from the teriyaki sauce, it really deserve to be the "all time favorite" dish.

Buta Kakuni Potato An
Braised Pork Belly with Soysauce and Sugar, Mashed Potato on Top

This is my most recommended main dish at ENMARU. You will be indulged with its moist, tender and delicious pork belly. Complemented with fluffy mashed potato and sweet savory ENMARU's soysauce makes this dish is really irresistible. Indeed, it has bolt taste of sweetness, but for me the sweetness is really indulging and not overwhelming. 

Yaki Onigiri
Grilled Rice Ball

I really love onigiri. Especially my mom often to make me some onigiri for my lunch at school. That is why I ordered this Yaki Onigiri. Usually, there was a filling inside the onigiri, in fact, ENMARU's Yaki Onigiri do not have any insertion. But do not afraid, they give miso paste on the exterior and burn it on fire.

You can smell the wonderful burnt sensation of the miso paste with the fragrant of the burnt rice. It smell really delicious and will brings up your appetite. For the taste, I really love it. It has the savory taste from the miso paste and a hint of bitterness from the burnt.

Tori & Kinoko Zousui
Japanese Porridge with Chicken and Mushroom

Well, I have ordered this dish based on my curiosity. I just want to know how Japanese porridge looks like and taste. Well, the taste is quite unique. Indeed, it taste a little bit mild and tame, you can taste the chicken broth, but it taste a little bland for me. The rice still have the shape and texture, it was different from the Indonesian porridge. Overall, I finally know how it taste.

Ice Cream
Japanese Green Tea, Black Sesame and Red Bean Ice Cream

For the dessert, ENMARU serve their homemade ice cream. ENMARU brings the taste of Japanese distinctive flavor into their ice cream. You can taste their calming and relaxing matcha ice cream, the fun and passionate red bean ice cream, and the bold mysterious black sesame ice cream.

Hochija Brulee

Japanese cream brulee, was the perfect name for this dessert. I really love the caramelization on the surface, it give the crisp and the crunchy texture. The texture might a little bit funny, but taste wise and not overwhelming sweet.

Ice Cream Zenzai
Mochi and red bean sauce with a choice of ice cream

OK, Zenzai is one of my favorite Japanese dessert. The thick, sweet and delicious red bean soup was the base on this dessert. ENMARU added the zenzai with mochi, and fresh fruit. After that, you can add an ice cream as the topping. Mochi and Ice cream might a little bit weird for some people. But if you ate it with the red bean soup and the ice cream, It gives you an unique texture on the dish and distinctive delicious.

Baked Yuzu Cheese Cake
baked Japanese Cheese Cake with Yuzu

I really love the Japanese Cheese Cake. It was so fluffy and moist. You can taste a hint of yuzu flavor , a citrusy and refreshing taste that combined perfectly with the sweet savory from the cheese. It was served with fresh fruit on the side. It will indulge your stomach to the fullest.

OK, I do admit, I ate a lot that day. Feel so blessed I can taste the most delicious Foie Grass Chawanmushi, indulging Buta Bara Pineapple, unforgettable Buta kakuni & Potato An, and Pleasantly Ice Cream Zenzai. To tell you the truth, I don't have any guilty feeling.. hehe..

Have a great day and Godspeed everybody!

The Plaza, 46th Floor
Jl. M.H. Thamrin Kav. 28-30
Jakarta 10350

T.  +62877 8104 5181 / +6221 2992 2448

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Bengawan - Keraton at The Plaza

7/27/2014 Soya Yanagawa 0 Comments

You might already know about the Keraton at The Plaza's signature restaurant named Bengawan. Located on the seventh floor, Bengawan will indulge you with their sleek décor and beautiful view on the heart of Jakarta. It really makes my heart soar, I can see Jakarta's city view outside the windows, and getting indulged by it sleek and wonderful atmosphere.

I feel like that I was hypnotized by the luxurious and wonderful interior design. The interior shouts for Indonesian culture and geography, but it still have the elegant and sleek atmosphere. Bengawan use rich of colors and textures for their walls and furnitures.

To tell you the truth... I wish that I can stay there as long as I wanted.

For your information, Bengawan at Keraton at The Plaza providing an authentic five-star dining experience. Open seven days a week for breakfast, lunch and dinner, including Saturday and Sunday Champagne Brunch.

Starting 20 March 2014, Bengawan will indulge us with their modern Mexican Kitchen. Proudly to announced, the Mexican dining experience at Bengawan was served in the hand of Chef Lamberto Valdez Lara. Here is a brief about Chef lamberto:


Chef Lamberto Valdez’s culinary journey spans across 8 destinations in 5 countries over 25 years, where he professes culinary arts in both casual and upscale fine dining restaurants. Lamberto believes in using only the freshest local ingredients, and likes to keep the taste simple. 
Lamberto grew up in the pacific coast of Acapulco, Mexico, where in between school and fishing, he did his apprenticeship in the legendary Princess Hotel of Acapulco. Lamberto’s culinary adventure brought him to the California coast where he explored San Francisco to San Diego in between surfing and cooking. His passion for cooking saw him rise from commis to executive levels at high end resorts including Le Meridien, Marriot and Sheraton. Lamberto has cooked for US President Bill Clinton, when serving as Executive Sous Chef at The Ritz Carlton Manalapan, Florida. 
In 2003, Lamberto opened his own restaurant El Chamol at Lake Worth, FL, a 150-seat upscale modern Mexican Nuevo Cuisine fine dining restaurant where he was personally involved in the detailed planning of the restaurant concept, kitchen design and layout. 
In 2009 & 2010, Lamberto was appointed executive sous chef at the five- star diamond resort W Hotel, Doha, Qatar where he worked alongside world renowned three star Michelin Chef Jean-Georges Vongerichten, in setting-up and establishing two elegant concept restaurants. 
By 2011, Lamberto was promoted to Executive Chef, where he was selected by renowned three star Michelin Chef Alain Ducasse “Enterprise” to oversee the food operations at the first Mix concept restaurant by Alain Ducasse in Puerto Rico. 
Fluent in English, Spanish and French, Lamberto is presently the Director of Culinary at Keraton at The Plaza, a Luxury Collection Hotel, Jakarta.

On the Modern Mexican Kitchen, you can taste the authentic Mexican dishes for lunch (12.00-15.00) or dinner (18.00 - 22.30). Above is the complementary Crispy tortilla chips (totopos) that served with 3 different kinds of sauce, which are green salsa sauce, sour cream and red salsa sauce. Chef Lamberto made the presentation of the sauce to similar like the Mexican flag.

I really love the idea that we can dipped the tortilla chips with 3 kinds of sauce. You can choose the herby freshness taste of green salsa, refreshing taste of sour cream or hot ans sexy taste of red salsa. You will be indulged by the rich textures and complex taste. Overall, the complimentary was outstanding!



Chef Lamberto once said that  You haven't tasted the Mexican dish if you haven't tasted the guacamole. That is why I ordered guacamole

Guacamole is an avocado based dip that originated with the Aztecs in Mexico.The guacamole was served with crispy corn totopos.

I really love the presentation. It was so rustic yet beautiful. The guacamole was served with stone container and garnished with tomato and cilantro. For the taste, I might fans with avocado, so I really like it. You can taste the creamy and characteristic taste of the avocado with a hint of tangy taste from the lemon and do not forget the fragrant and a hint spicy taste from the onion.

Sopa de Tortilla

You know what, Sopa de tortilla for me is like a soup version of enchilada, with chicken and tortilla chips. This Sopa de Tortilla is a great soup to serve for starters, the textures is a little bit thick and have a bold taste of the spices. I really love the crisp flavors of cilantro and lime combined beautifully with the tomato-chili broth. You can taste a hint of corn's sweetness, onion's tangy and spicy taste and heat from the pepper that echoed the taste of the soup.

For me, this sweet sour savory soup is really worth trying when you went to Bengawan Restaurant.


Lamb Birria Tacos

I am amazed with the taco's presentation. Bengawan put the tacos on their special and self modified container. The presentation made this street vendors in Mexico looks neat and beautiful. For your information, Taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. Bengawan offers you four kinds of birria which are skirt steak, chicken, lamb and portobello for vegetarian.

Taco is usually eaten without utensils and often accompanied by garnishes such as salsa, guacamole, cilantro, tomatoes, onions and lettuce. For the tortillas, Bengawan use corn tortilla instead of wheat tortilla. For me, it has beautiful crisp and a hint of sweetness from the corn, but I don't really like the bitter aftertaste. For the birria, the lamb's meat was well cooked and seasoned. To produce the Lamb Birria, Bengawan took 12 hours to cook, that is why it was so soft and moist and the spices perfectly soaked.

Bengawan's Lamb Birria Tacos was served with Mexican rice, pinto beans, limes, green and red salsa. I really love the herby rice and the sweet pinto beans.

Chicken Skillet Fajitas

One of the skillet fajitas that Bengawan served is Chicken Skillet Fajitas. Every skillet fajitas was served with bell peppers, tomatoes, onions, mexican rice, refried bean and flour tortillas.

To eat this skilled fajitas, you can take a leaf of tortilla and put all the ingredients in it. After you put the ingredients, you can fold it and start to eat it. I really love the refried bean. It has a smooth texture and sweet taste; combined with the savory and herby mexican rice, it taste so wonderful. The chicken was tender and beautifully seasoned. 

By combining all the ingredients into the tortilla, you can taste the richness of textures, tastes and fragrances. One of my recommended dish at Bengawan.

Hanger Steak Skillet Fajitas

For those who prefer steak rather than chicken, you can order the Hanger Steak Skillet Fajitas. The beef itself has a spicy sensation, but not overwhelming. It makes the taste become more wide and rich.

Oh, did I mentioned that to preserve the heat, Bengawan put the protein into the hot plate? So you can compound all the ingredients calmly and the protein will still warm. So you can have its maximal deliciousness. Just like the Chicken Skillet Fajitas, it was served with bell peppers, tomatoes, onions, mexican rice, refried bean and flour tortillas.

Steak Grilled Quesadillas

Quesadilla's name derived from tortilla and the spanish word queso. It was a flour tortilla that filled with savoury mixture. Usually it contains cheese, meat, vegetables and other ingredients, then folded. We often to find quesadilla that folded into half moon shape, but on Bengawan their quesadilla was folded into triangle shape and looks like a crepes.

This Quesadilla has a very diverse taste, textures and fragrant. This steak grilled quesadilla was combined with the mexican cheese, tomatoes, chipotle sauce, crema agrua, pico de gallo. I really like the solid texture from the tortilla that combined beautifully with the moist of cheese on the inside and its rich flavour is jawgapping.


Pastel 3 Leches
3 Milks cake,  Berry Compote, Kahlua Sauce

I really love the moist and soft texture from the cake. It was served with crunchy caramel, berry compote and thick kahlua sauce.  To enjoy the cake, you should compound all the ingredients and then you eat it. It taste so rich and very refreshing. But to be honest, I think the Kahlua can be bolder.

Choco Flan
Vanilla flan, chocolate, pistachio caramel crunch

I really amazed with the presentation of this dish. It was beautiful and mouthdrooling. The vanilla and chocolate flan was so indulging. you can taste the softness of vanilla combined with the bold chocolate taste and richened with the pistachio caramel crunch. For a sweet tooth, I really love this dessert. the pistachio caramel crunch was beautifully incorporate the flans and add some kick into it.

Cinnamon Sugar Churros

It was so cute. The churros was chubby like me. hehe.... OK, The most important thing is the dipping sauce. Bengawan served this churros with their 3 kinds of home made dipping sauce. It was Cajeta Caramel (Goat Milk), White Chocolate Sauce and Mango Compote. Obviously, you can imagine their indulging taste. You can taste the savory-sweet cajita caramel, the sweet and silky white chocolate sauce and sweet-refreshing taste from the mango compote.

for the churros, it has beautiful textures. crunchy on the outside and soft on the inside. It is up to you to dipped the churros into your most favorite dipping sauce. Well, for me, it was the mango compote!


To add some more refreshing element into your dining experience you can try their delicious beverages. You can asked them which one will suit you the most.

To tell you the truth, I am amazed with Bengawan, either for its idea and execution to brings the colorful and sexy mexican dish into a sweet and calm fine dining. What a wonderful experience.

Have a great day y'all

Keraton the Plaza
Jalan M.H. Thamrin No.15
Jakarta 10350
T. 021-50680000

TWITTER: @KeratonJakarta

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